Melt the butter over very low heat; when melted remove from heat and gently pour into a large bowl. With a wooden spoon stir in the sugar and vanilla. Add the eggs 1 at a time, beating well after each addition. Add flour, cocoa, baking powder and salt in a medium bowl and whisk together. Combine the flour mixture slowly to the butter, sugar, and egg mixture – mix well.

Mix the peanut butter and Nutella in a small microwave safe bowl, and heat until it reaches a runny consistency. Stir the mixture into the batter; then pour it into the baking dish.

11 comments:

I happened upon your site while looking for a dessert for a friend's birthday. She loves peanut butter and Nutella, so I made these the other day. They were a huge hit! I can't wait to try more of your recipes. Now I just have to decide which one...

Hello Joe, you write from mexico, my son and I did this recipe, but nearly burned that we use Celsius degree, and I think that the recipe is farenheit, the ending was happy, delicios!! ricos!!, thank you for your recipe

I've made these several times, and I often put in a little more Nutella than peanut butter, because that flavor is much more subtle.

A small problem that I've had was theat they turn out a little greasy. I made the best batch ever this weekend. I used a little extra flour and cocoa (like, a TBSP more) and lined the baking pan with parchment paper. I covered them overnight with a paper napkin and it absorbed some of the oiliness too (from the PB, I assume). They were perfect! It's humid here, so I don't recommend the flour/cocoa suggestion for everyone, but it helped me. The consistency was chewy and just what I was looking for.